Ingredients

• 1 pound Kentucky Cattlemen's Ground Beef
• 1 can (14-1/2 ounces) reduced-sodium beef broth 
• 1 cup uncooked whole wheat pasta
• 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
• 1 can (14-1/2 ounces) no-salt added diced tomatoes
• 1-1/2 teaspoons Italian seasoning​

​Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Kentucky Cattlemen's Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally. 

Recipe Courtesy of the Beef Checkoff